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Easy Japanese Yum Yum Sauce Recipe (Hibachi Shrimp Sauce)

Easy Japanese Yum Yum Sauce Recipe (Hibachi Shrimp Sauce)

This creamy hibachi-style yum yum sauce is lightly sweet, tangy, savory, and simple to prepare without cooking. It makes about 1 cup and is especially delicious with cooked hibachi shrimp.
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Prep Time 5 minutes
Total Time 35 minutes
Servings: 1 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Mayonnaise
  • 2 tablespoons Ketchup
  • 1 tablespoon Melted unsalted butter
  • 1 tablespoon Rice vinegar
  • 1 teaspoon Granulated sugar
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Onion powder
  • 1/8 teaspoon Cayenne pepper, optional
  • 1 to 2 tablespoons Water, as needed

Method
 

Step-by-Step
  1. Add the mayonnaise, ketchup, melted unsalted butter, rice vinegar, granulated sugar, paprika, garlic powder, onion powder, and optional cayenne pepper to a bowl.
  2. Whisk the ingredients until the sauce is smooth and evenly colored, with no visible streaks of mayonnaise or ketchup.
  3. Add water 1 tablespoon at a time, whisking after each addition, until the sauce reaches a pourable or dipping consistency.
  4. Cover the bowl and refrigerate the sauce for at least 30 minutes. For the best blended flavor, chill it for several hours or overnight before serving cold or slightly chilled with cooked hibachi shrimp.

Notes

Add water gradually because too much can make the sauce thin. If using Japanese Kewpie mayonnaise, reduce or omit the butter because Kewpie mayonnaise is already rich and savory. The sauce itself is not cooked.